There is nothing quite like gathering around a steaming pot of my Favorite Pozole Recipe to warm the soul and bring people together. This traditional Mexican stew features tender, slow-cooked pork shoulder swimming in a richly flavored chile broth with hearty hominy kernels. The blend of smoky guajillo and ancho chiles creates a deep, complex flavor that complements the pork perfectly, while fresh garnishes like cabbage and radishes add crunch and brightness. If you want a dish that’s comforting, festive, and downright addictive, this recipe will quickly become your go-to for family dinners, celebrations, or anytime you crave something truly special.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this dish. While the list may seem long, each item plays an essential role in building the unique taste, texture, and color of this pozole. From aromatic dried chiles to tender pork and crisp garnishes, you’ll see how simple components come together in delightful harmony.
- Pork shoulder (2.5 pounds): Opt for well-marbled cuts to ensure juicy, tender meat after slow cooking.
- Dried guajillo chiles (4): Adds a mild smoky heat and vibrant red hue.
- Dried ancho chiles (2): Contributes deep, sweet, raisin-like flavor.
- Garlic cloves (4): Enhances savory notes with aromatic depth.
- White onion (1 medium): Provides a subtle sweetness and body to the broth.
- White hominy (2 cans, 25 ounces each): The chewy, swollen corn kernels are the heart of pozole’s texture.
- Bay leaves (2): Infuse a mild herbal fragrance.
- Mexican oregano (1 teaspoon): Brings an earthy, citrusy undertone distinct from regular oregano.
- Salt and black pepper: Fundamental for seasoning and bringing all flavors together.
- Water or chicken broth (8 cups): The liquid base creates a rich stew, broth adds extra flavor.
- Shredded cabbage (1 cup) for topping: Adds crunch and freshness at the table.
- Chopped white onion (1/2 cup) for topping: Offers sharpness contrasting the rich broth.
- Fresh cilantro (1/4 cup) for topping: Brings a burst of herbal brightness.
- Thinly sliced radishes (4): Their peppery bite enlivens every spoonful.
- Lime wedges (2 limes): The citrus squeeze brightens and balances the dish.
- Dried oregano (optional): Sprinkled on top for aroma and a rustic touch.
How to Make Favorite Pozole Recipe
Step 1: Prepare the Chiles
Start by removing the stems and seeds from the dried guajillo and ancho chiles. Gently toast them in a dry skillet until they become fragrant, which should take just a minute or two. This toasting step awakens their natural oils and enhances their depth of flavor. Then soak the chiles in hot water for about 20 minutes until they soften, making them easy to blend into a smooth sauce.
Step 2: Make the Chile Sauce
In a blender, combine the softened chiles with garlic, onion, and some of the soaking liquid. Blend until perfectly smooth, then strain the sauce through a fine mesh sieve to remove any bits of skin or seeds. This velvety chile sauce forms the beautiful, flavorful base of your pozole broth.
Step 3: Brown the Pork
Cut the pork shoulder into large chunks and season lightly with salt and pepper. In a large heavy pot, sear the pieces over medium-high heat until nicely browned on all sides. This browning adds incredible flavor through caramelization and creates a richer stew.
Step 4: Simmer the Stew
Once the pork is browned, add the chile sauce, water or broth, bay leaves, and Mexican oregano to the pot. Bring everything to a boil, then reduce to a gentle simmer. Allow the pork to cook slowly for 2 to 2.5 hours until incredibly tender and fragrant. This slow cooking melds all the flavors beautifully.
Step 5: Add Hominy and Shred Pork
Rinse and drain the canned hominy, then stir it into the pot. Simmer the pozole gently for an additional 30 minutes to let the hominy absorb the rich broth. Remove the pork chunks, shred them finely with forks, discard any excess fat, then return the meat to the stew. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Final Touches and Serve
Your Favorite Pozole Recipe is now ready for garnishes and serving. Ladle the steaming pozole into bowls and invite everyone to top their stew as they like with the fresh, crunchy, and zesty toppings we’ve prepared. Get ready for comfort in a bowl like you’ve never experienced before.
How to Serve Favorite Pozole Recipe
Garnishes
Classic toppings bring an irresistible contrast to the savory stew. Crisp shredded cabbage, sharp chopped onion, fresh cilantro, peppery radish slices, and zesty lime wedges each add layers of texture and flavor. A sprinkle of dried oregano on top adds an additional fragrant note. Encourage your guests to customize their bowls for a fun, interactive meal experience.
Side Dishes
Serve your pozole alongside warm corn tortillas or tostadas to scoop up every last bit of the stew. A simple Mexican street salad or refried beans complement the hearty flavors without stealing the spotlight. These sides complete the meal perfectly and enhance the festive vibe.
Creative Ways to Present
If you’re hosting, consider serving the pozole buffet style with all the garnishes arranged in colorful bowls for everyone to assemble their own bowl. You can even add a variety of hot sauces for an extra kick. Presenting it this way lets each person dive into their ideal version of the classic Favorite Pozole Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover pozole tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate to retain their freshness and crunch.
Freezing
For longer storage, freeze pozole in freezer-safe containers or heavy-duty freezer bags. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating to keep the pork and hominy tender.
Reheating
Reheat pozole gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it has thickened in the fridge, add a splash of water or broth to loosen the consistency. Always serve with freshly chopped toppings to bring back that vibrant, fresh contrast.
FAQs
Can I use chicken instead of pork in this Favorite Pozole Recipe?
Absolutely! Chicken pozole is delicious and quicker to prepare. Use bone-in chicken thighs or breasts, and adjust simmering time since chicken cooks faster than pork.
What if I can’t find dried guajillo or ancho chiles?
You can substitute with other dried red chiles like New Mexico or pasilla, but the flavor will vary slightly. Using a blend balances sweetness and smokiness close to the original taste.
Do I have to soak the hominy before cooking?
If you’re using canned hominy like this recipe calls for, no soaking is needed—just rinse and drain. Dried hominy requires soaking and a longer cooking time.
How spicy is this Favorite Pozole Recipe?
This version has mild to moderate heat balanced by smoky chile flavors. You can always add fresh jalapeños or hot sauce to spice it up at the table to your liking.
Can I make this recipe in a slow cooker?
Yes! After browning the pork and preparing the chile sauce, transfer everything to a slow cooker and cook on low for 6-8 hours. Add hominy in the last 30 minutes for best texture.
Final Thoughts
Making this Favorite Pozole Recipe is more than just cooking; it’s creating a dish that fills your home with warmth, rich aromas, and smiles at the table. Whether it’s a special occasion or a cozy weekend meal, the hearty pork, flavorful chile sauce, and fresh toppings come together for a satisfying experience you’ll want to share again and again. Trust me, once you try it, this pozole will become one of your cherished favorites, just like mine.
Print
Favorite Pozole Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Favorite Pozole Recipe features a rich and flavorful Mexican stew made with tender pork shoulder, dried guajillo and ancho chiles, hominy, and traditional seasonings. Slow-simmered to perfection, this comforting pozole is served with fresh crunchy toppings such as shredded cabbage, radishes, onion, cilantro, and lime wedges for a vibrant and delicious meal that celebrates authentic Mexican flavors.
Ingredients
Main Ingredients
- 2.5 pounds pork shoulder (or pork butt), cut into large chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 medium white onion
- 2 (25-ounce) cans white hominy, rinsed and drained
- 2 bay leaves
- 1 teaspoon Mexican oregano (plus more for topping, optional)
- 8 cups water or chicken broth
- Salt, to taste
- Black pepper, to taste
Toppings
- 1 cup shredded cabbage
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 4 radishes, thinly sliced
- 2 limes, cut into wedges
Instructions
- Prepare the chiles: Remove stems and seeds from the dried guajillo and ancho chiles. Lightly toast the chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side, being careful not to burn them.
- Soak the chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes or until they become soft and pliable.
- Make chile sauce: In a blender, combine the soaked chiles (including some soaking water), garlic cloves, and the medium white onion. Blend until the mixture is smooth. Strain the sauce through a fine mesh sieve to remove any solids, ensuring a smooth consistency.
- Season and sear pork: Season the pork shoulder chunks generously with salt and black pepper. Heat a large pot over medium-high heat and sear the pork on all sides until nicely browned, about 5-7 minutes per batch.
- Combine and simmer: Add the strained chile sauce, water or chicken broth, bay leaves, and Mexican oregano to the pot with the seared pork. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 2 to 2.5 hours, or until the pork is very tender.
- Add hominy: Rinse and drain the canned hominy. Add it to the pot and simmer for an additional 30 minutes to allow flavors to meld and hominy to heat through.
- Shred pork: Remove the pork chunks from the pot and shred them using two forks. Discard any excess fat, then return the shredded pork to the pot. Stir well to combine.
- Adjust seasoning: Taste the pozole broth and adjust salt and pepper as needed to your preference.
- Serve with toppings: Ladle the hot pozole into bowls and serve with toppings including shredded cabbage, chopped white onion, fresh cilantro, thinly sliced radishes, lime wedges, and a sprinkle of dried oregano if desired.
Notes
- Toasting the chiles enhances their flavor but avoid burning as it will cause bitterness.
- Hominy can be found canned or dried; canned is quicker and easier to use.
- Using chicken broth instead of water adds extra depth to the flavor.
- For a spicier pozole, add additional dried chiles such as chipotle or arbol.
- Leftover pozole reheats well and flavors intensify after resting overnight.
